Physicochemical and amino acid profiles of probiotic yoghurt with the addition of podang urang mango (Mangifera indica L.) extract

Yoghurt as a milk fermentation product has been popular for several years because of its probiotic properties. Probiotic yoghurt is processed by the heated then added with lactic acid bacteria and allowed to ferment. However, series processes makes some nutritional content lost. Therefore, needs replace this loss improve quality. The addition herbs or natural ingredients could be an effective way functional properties yoghurt, such Podang Urang mango extract (Mangifera indica L.). This research aimed recognize physicochemical, amino profiles through extract. extracts into significantly affected titratable (TA), viscosity, moisture, ash, protein, fat, (LAB). it did not affect water activity pH. highest levels acids in were leucine lysine. There was significant difference alanine, arginine, tyrosine, proline, histidine percentage extract, while other showed insignificant differences.